Recipe from reader Michael — thank you! As noted above, this is a hearty quick bread that makes excellent toast.
PREPARATION TIME
total time: 1 hour
INGREDIENTS
180 grams (about 1.5 cups) bread flour, see notes above
165 grams (about 1.25 cups) whole wheat flour, see notes above
50 grams (about 1/2 cup) rolled oats, plus more for sprinkling
44 grams (about 1/2 cup) wheat germ
10 grams (about 2 teaspoons) brown sugar
10 grams (about 2 teaspoons) Diamond Crystal Kosher Salt, see notes above
5 grams (about 1 teaspoon) baking soda
1 egg
450 grams (about 1.75 cups) buttermilk
28 grams (2 tablespoons) melted butter
INSTRUCTIONS
Preheat the oven to 400ºF. Butter an 8.5×4.5 inch loaf pan.
In a large bowl, whisk together the dry ingredients.
In a medium bowl, whisk together the buttermilk, egg, and melted butter.
Add the wet ingredients to the dry ingredients and use a spatula to mix until you have a wet, sticky batter. Transfer the batter to the prepared loaf pan. Using a wet hand, spread the batter out evenly in the pan. Sprinkle oats over the top to cover.
Transfer to the oven for 45 to 55 minutes or until a toothpick inserted comes out cleanly. If you have an instant-read thermometer, it should register roughly 205ºF when it’s done. Do be sure to test the loaf before removing it from the oven — once I removed it without testing, and upon cutting it, I found a pocket of un-cooked dough in the center. Err on the side of over-baking — it’s forgiving!
